Chocolate Cream Cheese Soufflé
Eggs and cream cheese provide protein, while 99% chocolate gives an intense flavor. Stevia replaces sugar and keeps the dessert low-carb.
Measure the stevia (200 g) and divide it into two portions. Melt the chocolate 99% (350 g) with the butter (300 g) in a water bath and cool until warm.
Separate the egg whites from the yolks. Beat the eggs (350 g) with part of the stevia (30 g) and lemon (50 g) juice.
Beat the yolks with the remaining stevia (170 g), combine them with the chocolate mixture, and mix.
Gently fold in the egg whites. Grease the ramekins with part of the butter, divide the soufflé between them, and place a portion of cream cheese (100 g total) in each ramekin.
Bake under a preheated grill for 7–10 minutes.
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